Should You Buy The Weber SearWood? Three Weeks in... Cleaning and comparing...
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- Опубліковано 9 лют 2025
- Get a fire going!!! After being married to the SearWood for 3 weeks, we take a deep dive clean and discuss the pros and cons of this new offering from Weber. #bbqgrill #webergrills #grilling
This is the kind of honest and real review I needed thank you!
CJ, appreciate your kind words. Thank you. You’re quite welcome.
Hey Sambo - your videos were some of the first out on the Internet. Your comments about the Weber customer service were part of what drove me to the pit. I reached out to Customer Service prior to purchase and explained my use case. 3-5 cooks per week. Tritip, ribs, etc. They wrote back in 24 hours and said it would handle it but to probably use the plastic spatula to clean it out once per week. I've been doing that in the humid Florida weather and it seems to do a better job of getting grease where it needs to if the dust isn't building up on the walls.
Thanks for your videos.
Jacob, thanks for the kind supportive words. I don’t miss the South Florida humidity. Spent 9 years there… August was brutal.
I think you’re onto something. I really wanted to soot and soil that up to see how she’d handle it, so I really think you’re correct in more routine maintenance. Something not fun in the dead of winter up here, but I do cook year round on my grills. Thanks for checking in!
Suggestion to new grill buyers. Coat the ash pan with an automotive ceramic coating to help the ash slide down better plus it will protect the pan.
Interesting suggestion. As an amateur auto detailer, I’d have overlooked that thinking the heat would have consequences. Assuming you tried it? Hmmmm.
These are the every day joe reviews we need, ya know the common man w/ common sense 👏
Ian, thank you for the kind supportive words!
Your candor is appreciated.
It seems to me that so many of the issues that pellet smokers have could be solved if they made an OFFSET pellet smoker. High heat grilling could happen over the offset portion and little or no ash would reach the cooking chamber. Also, hotspots would be eliminated along with grease fires. This would allow grease management to be, well, manageable.
@Food, appreciate you. Thanks for the supportive words. That’s an interesting concept. It sounds very valid. This being my 3rd pellet grill/smoker, they all suffer from the same ash and grease issues. Just in different places. Thanks for checking in!
There’s no direct flame grilling on my pellet smoker, all the grease drops on to the deflector plate which I keep wrapped in tinfoil for ease of clean up. It drips down to a catch which channels the grease out of the smoker into a pail hanging outside of the smoker. Works pretty good.
Yoder!
Michael, I nearly pulled the trigger on a Yoder until I saw a comparison video that showed the SmokeFire blowing the Yoder away with smoke signature taste. I referenced it in one of my videos.
Dave, I wish foil would be a viable option, but I fear it will affect heat flow. Catch pans are my only friend right now. Thanks for checking in!
Awesome video Sambo! Your videos are really getting me interested in the searwood. I stayed away from the smokefire because of all the issues that were coming out of it but the searwood looks like it could be a strong contender.
Rooshky, thanks for the supportive words. Appreciate you. Right now it’s without a hiccup. Time will tell. I do like that I can get a dead outta this pit. Thanks for checking in!
Any luck on a cover yet? My Searwood is being delivered (unassembled) today. As is the Weber cover. Thinking of sending the cover back if it doesn't cover the bottom shelf.
Adam, check out my most recent review. I discussed the cover dilemma in detail. Perhaps it might help you.
No it does not. There are plenty of cheap covers available on amazon. Cheers!
Thanks for the videos - 40 hrs was a pretty extreme test, I think it's pretty easy to clean every other cook. By the way tested mine in an unexpected down pour today and it worked flawlessly.
J, thank you for the comments of support!
I’ve been cooking in the rain for 2 weeks. It’s been very damp here in the NE. Been dumping my pellets after every cook and watching closely how the dampness and rain has affected the residual pellets in the auger shaft, since those pellets are dubious moisture magnets.
I even popped the PID controller off to see if any moisture got behind it…. Nothing, bone dry. So for now, she’s operating like a champ! Thanks for checking in!
If you read the manual, they reccomend cleaning every 10 to 15hrs.
I did my first smoke for 8hrs,all grease in the foil pan and ash in the black tray. Weber also includes a black plastic spudger for easily cleaning out the ash or any buildup in the main cavity.
Cable management? What cables do you need to manage? Theres a power cable.... And the probe... I hope you aren't outting the power cable on the back rack holder. That's a great way to melt it.
Love this compared to the Traeger. Also can use a spirit insert to use all the crafted Genesis attachments.
Agree, the utensil knobs are useless.
Daniel, thanks for checking in. To answer your. question, the pit is 15 feet from an outlet, therefore, so is the rotisserie. Extension is wrapped on the rear brackets. Zero melting.
Thanks for taking the time to post this. I am looking at the Searwood or the RecTeq
Craig, glad to help! You’re welcome!! Any other questions, feel free. Thanks for checking in!
Love your honest review of this pellet grill. Im going to get one now.
Thanks Papa.. check out my 2 month review with more detail before you buy! Cheers!
Why YOU Should Buy a SearWood!! 2 Month Ownership Review
ua-cam.com/video/h7qe_kF_s40/v-deo.html
You ever consider that the reason that the grease pools in that corner and doesn't go into pan is because your grill isn't level or should be tilted a tad in that direction? Just a thought.
BTG, great point. My pit is level. At that point of the first clean, it was mostly due to nest position. Theres grease all over the corners and it’s more about the flanges catching it. Thanks for checking in!
Thank you for the honesty. I'd wondered about placing the grease collector so near the heat source. I prefer the side bucket just because I worry about grease igniting. I tend to clean my pellet smoker more often than most folks. Always after a long smoke and at least every third time after shorter smokes so this issue wouldn't necessarily be a problem in my case but still ....
Arlum, the grease bucket on the side of my Pit Boss did a great job of collecting grease. The SmokeFire, was a horrible disappointment, however, the smooth cylindrical cookbox made it simple to scrape up the grease. This SearWood’s cookbox is a bit busier on the bottom and is a tad more laborious. Thanks for checking in and sharing your routine!
@@sambosplace I've subscribed and I'll be back.
Thank you.
I think that taper on the firebox makes a difference. That's a nice grill.
It sure is doing a lot of things well! Thanks for checking in!
Great recap. Did you do any long smokes to determine if the pellet hopper flows properly. My traeger hopper always channels, and I can't leave the cook unintended for 3-4 hours.
Peter, I’ve done several long smokes, from ribs to brisket. Check out my videos on them. As of this writing, ZERO issues with feed. With the SmokeFire, I was always pushing pellets back to center and down to the auger. This will drain the pellets as smooth as an hourglass. Cheers!
Excellent video, I have two questions: 1. Does the Searwood XL fail when the pellets are too hard, just like the Smokefire? 2. Do you prefer Sear Wood vs. Smoke Fire?
Alcides, thanks for the kind words and for checking in. The Smokefire’s auger tunnel had 2 issues. One, it was on an incline away from the hopper. Two, the auger was not centered in the tunnel and that caused harder pellets to wedge and strain the shaft and snap the auger pin. I don’t hear or have that issue with the SearWood. I showed that in one of my previous SmokeFire videos. The SmokeFire was a superior smoker, but the SearWood is much more versatile and can do many more things well. Cheers
Mornin, I would put a plastic storage container under the cooker for pellet storage. Remove it during your cooks though.
Mornin Bailey, that’s a nifty ideer!! I have since purchased a pellet bucket from OK Joes. Nice bottom grate that allows the saw dust to drop. Cheers!
If I had one and I am looking. I would probably try using the top rack when I could and use a disposable drip pan below. Not do able for searing I know. But I am disappointed to see it only has two wheels. I need to keep mine in a garage and roll it out about 75 feet to use it.
James, even using the drip tray with both smokes, it still accumulated grease. Thanks for the supportive words and for checking in!
As far as moving it, I hated the SmokeFire’s casters. They got hung up on everything, rolling it in and out of the garage for 8 months. This pit isn’t too bad to move. It shuts is more stable.
That was my thought, too. Mine came yesterday and first thing I noticed was it needs wheels on the handle side. It's heavy! I'm going to get a 3" plastic paint scraper for scraping the barrel. The one it came with is cute, but too small. Frequent clean out will be a must-do! Great video!
They make retractable casters in many configurations. If I purchase, I’m going to further investigate retractable casters. Amazon has a bunch of them. They appear to be able to bolt to the side of the grill’s rear legs after drilling a few holes.
My concern would be the continuing ability to easily remove those wing nuts over time.
Same. Had the wing nuts on my traeger seize due to the heat from the burn pot over years of use.
Toros, I’m remaining positive. The wingnut screws are stainless. Thanks for checking in.
Is there any way to put a shallow drip pan under the rack? The heat deflector is oddly shaped.
Pmaint1, no, unfortunately there’s not the 2” space the SmokeFire had and no vertical flavorizer bars to test it upon. Cheers.
@sambosplace Thanks. I guess I'll keep looking!
Good luck with your search!
What's your opinion on using Grill Grates instead of the optional griddle plate sold to fit in? The grill appears to get hot enough. I have a set that I use on my PK360. I haven't purchased the Searwood yet but I was just wondering if that is a viable idea. Saves around $200.00!
Mike, for grilling…. Yes. The stock grates work fine for anything that won’t fall through. But for griddling, like eggs, bacon, peppers, onions, vegetables, pancakes, tacos…. No can do on the grates. Cheers.
I drill 3 small drill bit holes on the top of the defuser for more flame straight up on the flavor bar
You drilled 3 holes? Or you suggest? Thanks.
@@sambosplace I did drill. I tossed my gas grill to the side and use my searwood everytime I grill also for grilling I use a blend of 80% charcoal pellets and 20% wood pellets. I wanted to get away from gas grilling this has done it for me.
@@sambosplace they’re not big hole I use 1.98mm
I’m glad it’s working. Curious how the holes affect smoking and heat zones. Cheers!
@@sambosplace it’s more even now with the heat no more hot corners
I clean my smoker everytime i use it. I treat my smokers like i treat my stovetop, keep em clean, no issues.
When I put my cover on, i put my tools in the grill along with my cable.
Some interesting complaints you have here, sounds like you're having a bad day.
Scott, I had a great day composing this video. Check out the 2 month review, I have happy jugglers and circus clowns. 😉
Thanks for the suggestions and for checking in! Cheers!
Thanks Sambo for the great videos on the Searwood. I have been a Weber Genisis guy for the past 15 years and did dabble with a cheaper electric fridge type smoker years ago. I have since gotten rid of that smoker as it was a pain to clean and I really only want one BBQ / smoker so I can use in all applications (smoking, grilling). Perhaps the searwood is checking all the boxes that I'm looking for. I'm not 100% certain I want heavy smoke flavour every time I'm grilling something. My question for you is what amount of smoke flavour do you get when searing / grilling up some steaks or burgers on high heat? I'm assuming it is little to none but wanted to hear from yourself as well. Keep the great vids coming. They are awesome and extremely helpful.
Sonny, I’m humbled.
When you’re grilling high heat in manual mode, there’s but a hint of smoke flavors. Very very mild at best. If you mix pellets like I do, with 50/50 charcoal pellets and hickory, the “heavy wood” signature is toned down a bit more. If this pit stays heathy, it could truly be considered an all-in-one. My 6 week ownership review is coming up soon. Thanks for checking in!
@@sambosplace Awesome.... That's what I was hoping for. Looking forward to the 6 week review and if you can comment on how often you are cleaning this unit in that video, that would be great as well.
Sure. I can tell you right now, I’ve only done 3 cleans. Pellet grills require a bit more cleaning than gas obviously, but the dividends are greater. I too had a Masterbuilt vertical smoker some 12 years ago. PITA to clean. This unit is much easier.
@@sambosplace thanks alot. Keep the good vids and info coming. It is appreciated.
You bet!
I’m wondering if you were to elevate the side where the grease collects to see if it would then migrate to the grease pan??
American, my 6 month review is forthcoming. I go into detail on the grease mitigation. Elevating the back end will only create issues with grease mitigation using the griddle. Cheers.
When you take out the fire pot is that black circle you see under the pot in the video bubbled paint?
Brandon, thanks for checking in. I have zero bubbles paint on this unit. Cheers!
@@sambosplacewhen you stop video after you take out fire pot there is a circle mark left behind. If it’s not bubbling paint is it grease? Re watch if you can to see what I’m talking about. I pause video and there is definitely something going on underneath your fire pot.
Brandon, I just see some ash. Nothing going on. 6 month review coming shortly with more deep clean shots.
Great video! Your manual mode video helped a LOT. I wonder if the 600 offers better grease management. I did about 8 cooks with a few long cooks and found that almost all the grease made it to the grease tray. The far right back corner has a little bit of grease but not enough to worry me. I just came from the Smokefire which had a ton of issues so maybe I’m desensitized. All in all great improvement.
Tyler, thanks for checking in and for the supportive words. Appreciate you. The designed lip that holds the lower diffuser/ ash manager is the culprit. The grease accumulates on it instead of dripping down into the pan. Then the ash intermingles and creates a sludge that dams up more grease. If Weber could have designed it without that lip, it could be more effective. Thanks again!
I enjoyed your analysis. I'm still using a Traeger Silverton I bought at Costco six years ago. Ash flies everywhere and it's a pain in the ass to clean. Other than scooping out ash I gave up doing thorough cleans. Is there any pellet on the market that is easy to clean?
64mrobie.... To my knowledge, all three of the pellet grill/smokers had their pros and cons for cleaning. I can tell you that with the new SearWood, the flying ash and soot during your cooks, is much less than the previous 2 cookers I had. Thanks for checking in!
I’ve never owned a pellet grill and was deciding between the two sizes of Searwood. Should I go with the larger size?
Manolie, I suppose it depends on your needs? If you’re going to be smoking bigger pieces of meat or several racks of ribs, and wish to use a pan of water or juice to moisten the smoke, then you’ll want the XL. If you’re only going to cook for 2-4 people, perhaps the 600 will do. I’m the type of person who plans big, just in case. 😉 good luck with your purchase!
Has anyone here found a pellet grill that is easy to clean out? I would like to know.
Yessir. Apparently that’s the hurdle. Thanks for checking in!
I've had pretty good luck with my camp chef p24. Camp chef has an ash cup that you can access from the bottom with a slide release. You pull the slide out from the side of the grill and all the ash falls into a cup under the grill. That Searwood had an incredible amount of ash in it lol. I only clean mine once a season and it probably has a quarter that amount of ash in it. Thanks for the great video on this smoker, keep them coming! I'm looking forward to the brisket video results!
@Sheps, I wish this SearWood kept the grate under the firebox like the SmokeFire had. That may have helped with ash drop instead of it being blown up into the diffuser. Thanks for your comments and for checking in!
@@Sheps246 Camp Chef who? What number is it?
Lone Star Grillz! Built in Texas & built like a tank.
First off, great video! It’s one thing to show us how it cooks, but to show us what it’s like to live with from an upkeep perspective is very useful, and you’re the only person that has shown us that as far as I know. When I saw all the ash I was a bit taken aback, that seemed like an awful lot for 40 hours of usage. However, thinking about it some more, that wasn’t 40 hours of low and slow. You did quite a few high temp cooks which would consume more pellets per hour of cooking compared to low and slow. I’m curious to know if you have a sense for how many pounds of pellets were used in that 40 hour period? On my pellet smoker, I’m consuming about a pound of pellets per hour for low and slow. It doesn’t work for grilling so I only do slow cooks on it.
Dave, thanks again for your supportive words, appreciate you. I always step away from post video telling myself I shoulda, woulda coulda…. And I should have noted how many pounds of pellets I burned through. If I had to estimate, I’d say at least 4 bags.
I found a 30lb bag of Royal Oak pure charcoal pellets that are same price per lb of wood pellets, but are supposed to burn hotter and longer than wood. Going to mix some with the wood 50/50 first to see how the flavor signature is. Then I’ll try it straight up. Maybe a video?
Thanks for checking in!!
The grill comes with a plastic scraper to push the ash and grease from the drip pan to the aluminum foil grease cup. I would presume if scraped every other cook, it would be easy to keep clean and little need for a paint brush.
Gran, indeed it does. With a swath of about 2”. Does a great job on the grease stuck to the sides, no doubt…. We’re always looking for less time on maintenance and more time doing other things. That’s where the 5” brush comes in. Makes quicker work of moving ash/soot to the lower pan. Never intended to move grease. Thanks for checking in!
Hey Sambo, have watched most of your videos on the grill, love the content!
Really torn between getting this as a do it all grill, or a gas grill now and a kamado or offset later.
Thoughts on that? Would love to hear how well you think the searwood will hold up!
Charles, thanks for the supportive words. Appreciate you. Unless you were raised in a family that strictly used stick burners, most of us started on or used gas to grill. Unless I’m using my small portable Blackstone griddle for tailgating, I don’t ever plan on going back to gas as a daily.
That said, I almost turned in my SmokeFire for the Summit Kamado. Kamado is a nice setup if you want to make it about the cook. Obviously gas makes quick and efficient use of your fuel and time if you have a group to cook for. It’s really up to your needs and your interest level in the cook.
If you’re like me, there’s times I don’t mind throwing a couple hours at my FireCraft over the flames. (Check my vids out)…. But, this Weber will heat up fast and do several things very very well as an all-in-one. 🤞it stays healthy. Thanks for checking in!
I clean my pitboss usually after every cook
Smitty, I wish I had your attention span. Not that I’m lazy, but not as focused enough to clean out after every cook. You’re a better man than me! Thanks for checking in!
If that pit has adjustable feet, adjust the feet on the right side to go up, maybe that will help the grease flow into the trap and not pool.
VrDarkone, that might help with grill grate mitigation, but you really want it level for the griddle. Thanks for checking in! Cheers!
I think all the ash that collects in the burn pot cover/deflector is a non-issue. If anything, it is insulation. You can see it catches in some valleys, as long as it doesn't cover the slots where the heat comes out of, It doesn't seem like it would be an issue. Definitely a different design that takes some getting used to, I guess. The main concern is ash building up in the pot itself, this can affect ignition.
Matthew, thanks for checking in and sharing! I agree with you, my only concern, is if you’re not going to be routinely with maintenance, efficiency would be affected. If you have clogged or narrower ports in the pot or diffuse, it would cause you additional fuel, possible heat deflection and time to cook. Thanks for checking in!!
Did you end up finding a generic cover that that you like?
Jewel, not yet. I did find a company that will make custom covers based on your dimensions tho. Just haven’t gotten around tuit! Cheers!
Sambo, appreciate all the time and effort you’ve put in to these videos. I picked up mine last week. Million dollar question…. Would you buy it again?
Tyler, I’m the type of guy that researches till it’s paralysis thru analysis. It’s kinda like that new car purchase. Everyone loves theirs the first 5K miles. Then you start noticing nuances you thought weren’t important in the beginning…. Or that nagging rattle.
I decided to give Weber another chance after the SmokeFire circus I had. I don’t have a crystal ball, having said that… if the SearWood continues to do what it’s doing without issues, then yes, I would buy this again. I almost bought a Yoder until I saw a video of the SmokeFire destroying it with smoke signature taste. Time will tell.
Great video. I also had a smoke fire for a long time. I finally gave it away. made great tasting food. But would not cook evenly and I hated putting pellets in it. Even with the cons you mentioned. I like it more than the sf. and the fact that it cooks evenly is a massive plus. looks like its a great grill so long as you don't want to collect or use your grease. the disposable trey seems kind of pointless. One thought about grease fires. It looks like the belly is so deep... I don't think the fames would really reach the meat anyway. may be a no issue unless you really just let it go between cleans.
Rick, thanks for the supportive words. I appreciate you! I’m liking my experience with the SW much better. Not as big a learning curve going from my Pit Boss to the SF. Let’s hope it maintains reliability. I’m smoking turkey breast on it now and it’s so darn quiet!
The belly is deep indeed. I’m even wondering what would happen if I removed that lower diffuser, just to see what happens. Thanks for checking in!!
Sambo,
Love the review and we’re much alike. 😂 Good stuff. I am strongly considering the Searwood 600 due to space. My concern is the potential for a grease fire in any pellet grill. Thanks again.
Riz, appreciate you. Thanks for the supportive comment! Any pellet grill can flare up if you don’t keep it maintained. They are more labor intensive than a gas grill for sure. But, with proper care, this SearWood should be fine. Thanks for checking in!!
looks like Shawneeland, VA. I miss VA every single day
A.C., Northeast PA. Pocono region. Cheers!
I'm torn between this and the camp chef pro
MrMike, that’s a tough choice. I don’t think you can go wrong with either really.
I stick with Weber to give them a second shot and because I had a couple accessories that fit. Good luck with your choice. Cheers!
I love my smokefire gen 2 . your right grill company's . dont know bbq. they need a bbq guy to design 1.. i clean my searwood every 3 cooks.
Indeed you are correct!
It doesn't appear to be worth the swap of the Smokefire vs. this new weber offering. I have had my Smokefire for about three years, Weber has replaced the auger assembly, the fan and the igniter assembly (twice). Let us know if you have any issues with the components on this grill. Weber really takes care of the customers all my replacements came fast and at no charge even after the warranty period. I'm not convinced that this new grill will be much different . Thanks for the Review!
Frank, Strap in brother... just dropped the 2 month review! Check it out!
ua-cam.com/video/h7qe_kF_s40/v-deo.html
Great candid review. Thank you!
Thank you too Greg!
How many pounds of pellets have you burned since cleaning? I was thinking about that ash catcher, im sure that stops a lot of ash in the air. You think that they would have learned their lesson with the S F. Which i have and do like
@Wood, if I had to estimate, I’d say 4 or 5 20 lb bags? That’s burn-off, 2 biscuit tests, 10 hour smoked shoulder, 3 weeks of daily cooks running 45- 60 minutes, 12 hour brisket…. Less than the SF. Thanks for checking in!!!
Good review, but what did you expect after 40 hours of cooking? That does seam a little long before breaking it down. I mean, you saw how much crap was in it after 40 hours? You're probably lucky it didn't have a flame out or fire. Looks like a nice grill though and it's looks very modern. I'm a pitboss user for 9 years now and really have no complaints other than the Weber looks so modern as I stated and I'm a very modern man with a contemporary eye. Good review and good luck with it!
Mang, thanks for the supportive words. I owned a PB for 4.5 years. This is much less labor intensive to clean and with that fan blowing like it does, this pit can handle 30 hours of soot and ash. Not much in the massive firepot. Went that long again without clean out.
Contemporary… Nothing was more contemporary than the SmokeFire I owned previously which was even more contemporary sexy. Good looking pit, just worked like hawk tuah…. When your PB finally goes, think Weber. 😉
Good afternoon Sambo. I am in dire need of some help. I have ordered my Shearwood back in April and I’ve been on the phone with customer service since then and cannot get anywhere. No one can tell me where my grill is and when I’m going to get it and I can’t get a hold of supervisor I’m getting stonewalled at the customer service level and I have no idea which way to turn, any suggestions or name or contact? Thank you so much.
Gerard, this sounds unprecedented. I was in contact with a gentleman named Jesse C. This was his email I was in contact with. I’m in shock they cannot locate your PO. I hope it shows up at your doorstep soon.
support@weberstephen.com
Using aluminum drip trays will keep it much cleaner. aluminum foil just folded is cheap and easy. ps the grease sticks to the ash that you left in it.
Scott, you are correct on all points. Thanks for checking in!
Nice review but I feel like you are trying to solve for a nonexistent problem. Yes, lots of ash in the diffuser, but did the grill stop or degrade in performance? The grease does not make it down to the foil pan? Again, was there a problem? I know you are using your extensive experience, but again, what problem are you trying to solve? I don’t have issues with the tool hooks but I can imagine some do. That definitely could have been better. I’ll keep tuning in as you have useful reviews. Grill on!
Metzger, thanks for tuning in. Ash will fly, ash will accumulate. The grease mitigation on my Pit Boss was excellent, utilizing that hanging bucket arrangement. Very little grease to scrape. They solved it. So in my mind, I’m always comparing it to that first pellet grill 6 years ago. Thanks for continuing to check in!!
Searwood vs recteq flagship? What makes better food? What you all think?
Cesar, thanks for checking in. Many factors go into what’s “better food”Personal pallet, your butcher, initial prep, seasoning, choice of pellet fuel, temperatures, humidities rest times …. Vast array of variables.
There’s many cook-off videos out there that pit manufacturers with controlled cooks. If any other manufacturer wishes to send me hardware to cook-off with, I’d do some comparisons.
Having said that, my channel’s goals are not to blow sunshine, sprinkle glitter and feature dancing unicorns around the grills for sponsorships and freebies. I’d rather tell it like it is through my lens and let viewers make their decisions. You’ll never hear me state anything is the “best” because I bought/own it. It might be best for me, but not the best for anyone else. Hey, thanks for checking in!
When you spend money on an expensive grill it shouldn't require modifications!
Correctional, have you ever modded your smart phone? Added monthly, apps? Bought that expensive, protective case for one?
Cancel cable, every streaming service is a required mod.
Anything we buy, to get the most out of our own “personal” experience, we modify. And everything is expensive. 😉
Cheers bro! Thanks for checking in, support and your thoughts. Merry Christmas!
If the ashpan is removable, I assume it was meant to be cleaned by dumping into a trash container.
Rick. Great question. Indeed it does. It slides out towards you, fairly easily. I keep my ash can next to my pit. Thanks for checking in!
Have used mine about 5 times in 3 weeks. There is ash blowing all over the place which makes me hesitate to use it. Research shows that it's food grade. But I have kids and worry about long term affects. Bought a shop-vac specifically for this thing. Should bought the smaller one at least I would feel better about the $1400 with tax I dropped.
Jan, was the pit assembled for you at a store? Just trying to figure out if perhaps that bottom pan/diffuser is set in properly. I have no ash/soot making it to my cooks. Nothing like the SmokeFire that dusted everything. Thanks for checking in and following!
@@sambosplace Ace Hardware built and delivered.
Jan, check to make sure your bottom pan/ diffuser is in place. It rests on two protruding tabs on the left. It may have shifted in transport. Check to make sure the main diffuser is seated appropriately. I cannot think of anything else.
Excellent job...thank you
@hilltop, You’re quite welcome! Thanks for the supportive words and for checking in!
Has anyone found a good 3rd party cover for the SearWood? My grill is arriving today and the Weber cover is currently not available (and maybe not that great).
Tim, I’m currently looking at a couple from Porch Shield, NettyPro and Covermates on Amazon. I want function over form. Let us know if you find smarter choices. Thanks for checking in!
@@sambosplace Thanks for the quick response (and for the great, honest videos).
You’re quite welcome. 👍
Tool Management, Cable Management & Grease Management. What The Hell Palatine??? DON’T RAIN ON MY SHELF!!!
Weber Summit Komodo & 22” Premier
Jmed, there’s definitely room for improvement. Cheers!
Looks way easier to clean than a pit boss design. I would say get a plastic tote to keep your tools clean. The weber grill covers are not worth the price.
Paul, I like that idea! I even have one in the shed! Good thinking!
Owned a Pit Boss for 4 years. Loved the open flame searing and broiling. Loathed the cleaning process. I actually replaced that big conical shield and sliding grate after 3 years. It just flake rusted away.
I also think they should beef up the construction and metal thickness and stop always listening to the “BEAN Counters”!!!
Otherwise this highly prized history and reputation of building the best will disappear like Schwinn bikes at Walmart!!!
Profit over product will only work so long.
A loyal as hell customer.😊
My wife’s CNC and metal fab business builds on these s given. So that’s on Weber engineering.
The bottom shelf is robust enough. The long heat deflector/ flavorizer should be a heavier guage. Kinda flimsy.
Good points you make. Thanks for checking in!
Every cook, I would just clean it out. Think of it like cooking inside your home in the kitchen .
@BB, good advice to live by. Especially for the ADD challenged like me. 😉
Agree with the 3 nipples on the front of the hopper. Have a look and see if the handles have scratched the hopper. Terrible placement in my opinion. Love the magnetic paper towel holder idea.
Bradley…. Terrible… I think it was after thought like, “Oh yeah, tools?”
When my side shelf arrives, I’m going to drill the front edge and find small, black knobs to hang tools off of it like the SmokeFire had.
The airbox isn't stainless
it will dissolve in 3-4 years
According to Weber’s “claims”. The firebox and the diffuser are stainless.
That said, I’m with you. As I have replaced other brand fireboxes within that time period. Cheers!
@@sambosplace the air box is the rectangular tube that holds the fire pot
its painted black
who paints stainless ?
Shadow, my wife is in the manufacturing business.
Here ya go.
www.directindustry.com/industrial-manufacturer/stainless-steel-painting-271634.html
@@sambosplace I have been in the manufacturing business my whole life, with experience in machining. stamping. welding and heat treating as well as control panels and electronics.
I have a bit of a background
not saying I know it all thats for sure.
these grills seem to be designed to dissolve in 3-5 years just by the material choices.
I was simply answering your question, “who paints stainless”
Pit health and longevity depends on many many variables…. Where you cook, how often, at what heat, how often it’s cleaned, to what extent it’s cleaned…. Is it covered? Is in brought indoors, is it used in high humidity…. Etc.
So if you think all of these pots will only last a few years, heck, don’t buy one. Steer clear. Right?
Cheers.
All pellet grills get ashy. It’s a live fire with fans Blowing air. If you don’t want to maintain a machine more than a cheap gas grill that never gets cleaned, don’t own a pellet grill.
Black dog, most of the viewers are aware. Some are considering a pellet for the first time, all factors important. Thanks for checking in!
you said you smoke on the upper rack, don't do that exclusively. use the whole thing and your grease won't stay in one spot.
Zion, indeed. Just finished ribs on the lower rack. Turned out perfect. Thanks for checking in!
Love the paint brush idea. I think you need to do a pork butt to really see the grease management. Thanks!
Mr. P, I recently did a pork shoulder. Turned out fantastic! Check it out here.
ua-cam.com/video/8jdqyC4lIws/v-deo.htmlsi=dnbhpkDF9HqK1IXU
Oh yeah I did see that. I meant one without a catch pan. I am really impressed that with all that ash it still was cooking fine. Thanks again for the in depth reviews.
You’re quite welcome. I do keep a pan for moisture. Doubles as a grease catch.
new sub here .
Thanks for the channel support. Appreciate you!
Great video full of useful informations
Thank you
@5thwheel, thanks for the kind supportive words and for checking in! Enjoy your cooks!!
I’m waiting for huge grease fire youtube videos people will post They need to reengineer the grease trap
Izzy, I don’t think it’s going to occur, if it hasn’t already. Hoping we stay flare up free! Cheers!
What do you mean “you people”? 😂
They know who they are….
Your videos are too much talking and no demonstration. People learn visually in verbally. Everything you're saying you could be making demonstrations when you're saying it. Takes a lot more work and time. But it's better video. Maybe you need to get a person helping you overlay you're talking on top of pictures or videos.
RL, Thanks for watching and checking in regardless. Cheers
Heat doesn't rise? Airplane fuel (kerosene) made the base of skyscrapers red hot and melted thick steel. Heat flowed down.
@mefobills…. Add to that the massive fan blowing and modifying convection currents! Thanks for checking in!
@@sambosplace The massive fans in the buildings blew convection currents down. It's the science!
Who cares if the grease is in the ash pan? It’s easy to manage and clean. Grease adheres to every single cooker on the market. It’s naive to not understand this. You sweep and scrape the ash and grease into the pan. Obviously you have little experience with these types of cookers. Good luck. The beauty of these Weber cookers is their versatility. If you’ve ever used some of the other brands you should great.y appreciate its ability to actually grill.
You shouldn’t store anything that is susceptible to rust outdoors. Regardless if it’s under a cover or not. Probably should temper your wildly ambitious expectations just a bit. Definitely a complainer! Cord management 😂😂🤣
Peter, These videos are meant for the exact segment of viewers you outlined. Thanks for emphasizing that point.
And no sir, I do not wake up to a breakfast bowl of anger and judgement like others. Thanks for the chuckle and checking in.
@@sambosplacekeep at it Sambo, you’ll figure things out. 😜
@@peterprescott4136 Right on!